Maceration is the contact between the liquid and the solid parts of the grape. It is a process that initiates from the moment the must enters in contact with the grape skins. In whites, it is shorter, usually only lasting for a few hours, but it is very important in […]
Once separated from the stem the fruit is crushed to extract the must. When crushing the berries, we obtain a larger amount of must. This will result in a more efficient extraction of must in the case of the white grape, which goes directly to the press, and in the […]
Cold stabilization is the process in which wine is subject to cooling so the tartrates, which are not soluble at lower temperatures, precipitate in the vat. Tartaric acid, which is the grape’s main acid, forms salts with the Potassium and Sodium becoming tartrates. So precipitations are not found in the […]
Another process used for eliminating wine sediments. Leaving the wine perfectly clean and ready for bottling.
It is one way of getting the wine to the consumer, but above all, it is the best, as besides a matter of image, the bottle is the final touch in fine-tuning a wine, rounding it and reaching its optimum moment for consumption.
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